Michele’S Crock Pot Chicken Tortilla Soup

• 1 1/2 lbs shredded cooked chicken (I had leftover rotisserie chicken and then tossed in 2 breasts from the freezer to get in the ball p)
• 1 (15 ounce) can diced tomatoes
• 1 (14 ounce) can hatch green enchilada sauce
• 2 (4 ounce) cans hatch diced green chilies (it was a little too spicy for us, I will cut it back to one next time for us)
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 medium onion, chopped
• 2 tablespoons minced garlic
• 2 cups water
• 1 (15 ounce) can chicken broth
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 2 teaspoons salt
• 2 teaspoons pepper
• 15 ounces corn, drained
• 2 tablespoons chopped cilantro
• avocado, cubed
• sour cream
• shredded cheese, of your choice
• tortillas or tortilla chips

1. Combine all ingredients to the corn in the large crock pot.
2. Cook for 6 to 8 hours on low.
3. If using whole chicken breast remove before serving and shred with forks, then return to pot and stir.
4. The others items on list are for garnish after this bad boy is cooked.
5. Serve in your favorite soup bowls with chips and garnish of choice -- oh I added some more raw onions and would use green onions next time for some other green color.

chicken, tomatoes, hatch green enchilada sauce, hatch, pinto beans, onion, garlic, water, chicken broth, cumin, chili powder, salt, pepper, corn, cilantro, avocado, sour cream, cheese, tortillas

Taken from www.food.com/recipe/michele-s-crock-pot-chicken-tortilla-soup-204527 (may not work)